Category: Breads

Serves: Makes 16 Squares

Source: Bonnie Stern, The Best of Heart Smart Cooking

Ingredients:

• 1 cup of all purpose flour
• 1 cup of cornmeal
• 3 tablespoons of granulated sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 3/4 cup grated light cheddar
• 2 eggs
• 1 cup of milk
• 3 tablespoons of olive oil

Instructions:

1. In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Stir in cheese
2. In a separate bowl, combine eggs, milk and oil.
3. Stir milk mixture into flour mixture until just combined.
4. Transfer batter to a non-stick oil oiled and parchment lined 8 inch square baking dish.
5. Bake in preheated oven 400 ° for 25 minutes or until golden.

Serves: 1 Loaf

Source: Back to Basics by Michael Smith

Ingredients:

• 3 cups white flour
• 1 cup heritage Red Fife flour or any whole wheat ½ cup multigrain mix or any oatmeal
• 2 teaspoons salt
• ½ heaping teaspoon yeast 2
• ¼ cups warm water

Instructions:

1. Whisk together the flours, multigrain mix, salt and yeast, evenly distributing the finer powders amongst the coarse ones. Add the warm water. Vigorously stir together the dough with the handle end of a wooden spoon, as the dough forms and until all the bottom flour is gathered up and a full dough forms. Cover and rest the dough for 12 hours.
2. Knock down the dough, sprinkle with a light dusting of any flour and form into a loose ball. Transfer it to a lightly oiled loaf pan or rest it on a baking mat as it rises again and the dough doubles in size, 1 to 2 hours.
3. Preheat your oven to 400ºF and turn on your convection fan if you have one.
4. Bake the bread until deep golden brown and crusty, 40 minutes or so. Cool, slice and share
5.  Variation: Place an oven proof pot in the oven and preheat it for 20 minutes. Turn the risen dough into the hot pot and cover with lid. Bake as usual for golden crackle crust all around.

Serves: 12 scones

Source: The Looney Spoon Collection

Ingredients:

• 1 1/2 cup all purpose flour
• 1/2 cup oat bran
• 1/2 cup dried fruit (cranberries, cherries, raisins)
• 1/3 cup brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 tbsp melted butter
• 2 tsp grated lemon or orange zest
• 1/2 tsp vanilla
• 1 egg plus 1 tbsp water (optional for glaze)

Instructions:

1. Preheat oven to 400 degrees and line baking sheet with parchment paper or spray baking sheet with cooking spray.
2. In a large bowl, combine flour, oat bran, brown sugar, dried cranberries, baking powder, baking soda and salt.
3. In a medium bowl, combine buttermilk, melted butter, orange zest and vanilla. Add wet ingredients to dry ingredients and stir until a  soft dough is formed. Add a bit more flour if dough is sticky.
4. Turn dough on to a floured surface and divide dough into 2 pieces. Roll or pat dough into a 3/4 inch thick circle and place dough on baking sheet.
5. Using a sharp knife, cut each circle into six wedges but do not separate.
6. To make the glaze, combine lightly beaten egg with 1 tablespoon of water and brush lightly over top of dough balls. You don’t need to use all of the glaze.
7. Bake for 15 to 17 minutes until dough balls are puffed up and golden.

Serves: 2 pizzas

Source: Mark Bittman

Ingredients

• 3 cups all-purpose or bread flour, or more as needed, plus more for kneading
• 1 teaspoon fast-rising yeast (2 teaspoons if you’re in a hurry)
• 2 teaspoons salt, plus more for sprinkling
• 2 tablespoons olive oil, plus more as needed

Instructions

1. Put the 3 cups flour, yeast, 2 teaspoons salt and 2 tablespoons of the olive oil in a food processor. Turn the machine on and add 1 cup water through the feed tube. Process until the mixture forms a slightly sticky ball, about 30 seconds. If the mixture is too dry, add more water 1 tablespoon at a time and process for 5 to 10 seconds after each addition. If the mixture refuses to come together, add more flour 1 tablespoon at a time and process until it does.
2. Rub a little olive oil or sprinkle a little flour onto your hands and shape the dough into a ball; wrap in plastic. Let rest at room temperature until the dough doubles in size, 1 to 2 hours. Or, if time is tight, let it rest at least 20 minutes before proceeding. Or refrigerate for several hours, deflating if necessary if it threatens to burst the plastic. (Or divide in half, wrap each ball in plastic, slip into a plastic bag and freeze.) Let it return to room temperature before proceeding.
3. Reshape the dough into a ball and cut in half, forming 2 balls. (From here on, use olive oil if you’re cooking on baking sheets, flour if on a pizza stone.) Put them on a lightly floured surface (a pizza peel is ideal), sprinkle with flour and cover with plastic wrap; or brush then with a bit of oil and place on a lightly oiled sheet. Let rest for about 20 minutes, while you heat the oven to 500 degrees.
4. Press a dough ball into a 1/2-inch-thick flat round, adding flour or oil to the work surface as necessary. Press or roll the dough until it’s as thin as you can make it; let it rest a bit if it becomes too elastic. (Patience is your friend here.) You can do two baking sheets at once, or one after another, as you’ll have to if using a peel. If doing the latter, slide the dough from the peel onto the stone.

Serves: I Batch
Source: The Whole Grain Cookbook

Ingredients:

• 1 cup whole wheat pastry flour
• 1 cup of kamut or spelt flour
• 1 cup cornmeal
• 1/2 cup rolled oats, rolled rye, or rolled barley
• 1/2 cup rolled quinoa or wheat germ
• 1/2 cup powdered milk
• 2 tablespoons baking powder
• 1/4 cup sugar
• 2 teaspoons salt
• 1/2 cup cold butter

For 4 Biscuits

• 1 cup biscuit mix
• 1/4 cup water, or more if needed
• 1 tablespoon of milk (for brushing the tops of biscuits)

Instructions:

1. For biscuit mix, mix flours, cornmeal, rolled grains,milk powder, baking powder, sugar and salt in a large bowl. When well combined, use a grater to shred the cold butter, tossing with the flour mixture to coat.
2. Squeeze the mixture in handfuls to break up the butter into small pieces.
3. Store the mixture if refrigerator or freezer in 1 cup portions.

To Make 4 Biscuits

1. Preheat oven to 450°.
2. Measure 1 cup of flour mixture into a mixing bowl. Quickly stir in 1/4 cup of water and mix just enough to moisten.
3. Flatten dough at the bottom of a bowl and cut into 4 wedges.
4. Transfer to a parchment lined baking sheet, brush the tops with milk and bake for 10 minutes. Serve hot.

Serves: 12 Scones
Source:

Ingredients:

• 1 cup (250 mL) whole wheat flour
• 1 cup (250 mL) white flour
• 1 tbsp (15 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt
• 2 tsp (10 mL) sugar
• 1/2 cup (125 mL) butter or margarine
• 1/2 cup (125 mL) plain Balkan-style yogurt
• 1 egg
• 1/2 cup (125 mL) grated old Cheddar cheese

Instructions:

1. Mix together flour, baking powder, baking soda, salt, and sugar. Cut in margarine into the dry ingredients until a nice crumbly texture is created. Mix in grated cheese. Mix in the yogurt and egg. You should have a nice firm dough. If it seems too dry, add a little bit more yogurt or some milk.
2. Roll out dough, or pat it out with your hand. Use a measuring cup to cut out 12 circles. Preheat oven to 400ºC. When oven is warm put scones in, and bake for 10 minutes or until lightly browned.

Serves: 12 Servings
Source:

Ingredients:

• 1 1/2 cups all purpose flour
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cloves
• 1 cup white sugar
• 1 cup canned pumpkin
• 1/2 cup milk
• 1/4 cup orange juice
• 1/4 cup canola margarine
• 1 large egg

Instructions:

1. Preheat oven to 350°. Combine flours and the next six ingredients (flours through to cloves). Make a well in the centre of mixture.
2. Combine sugar with remaining ingredients and stir with a whisk.Add to flour mixture. Stir until moist.
3. Pour into an 8 inch greased loaf pan and bake for 1 hour 10 minutes or until a wooden tooth pick inserted in centre comes out clean. Cool in pan for 10 minutes.

Serves: 8 Pastries
Source: Robin Hood

Ingredients:

• Dough
• 3/4 cup milk
• 3 tablespoons of sugar
• 1 teaspoon of salt
• 1 teaspoon of vanilla
• 1 egg
• 1/4 cup melted butter
• 2 cups of all purpose or bread flour
• 1/4 cup nutrigrain flour
• 2 teaspoons of yeast
• Topping
• 1/4 cup melted butter
• 1/2 cup sugar
• 2 teaspoons of cinnamon

Instructions:

1. To prepare dough, add ingredients to bread machine according to manufacturer’s directions. Select Sweet Dough cycle.
2. Remove dough from machine and let rest, covered, 10 minutes. Divide into 8 balls. With a rolling pin, roll each ball on well floured surface into an oval shape, about ¼” (0.5cm) thick. Place on parchment lined baking sheets. Cover with tea towel and let rest 15 minutes.
3. Preheat oven to 350ºF (180ºC). Brush with melted butter, sugar and cinnamon. Bake in preheated oven 20-22 minutes until puffy and slightly brown. Remove from oven and brush with additional melted butter if desired.

Serves: 4
Source: Enjoy! (The Best of Bridge Series)

Ingredients:

• 1/2 cup chopped onion
• 1 tablespoon of olive oil
• 1 cup Tea Bisk (Bisquit Mix)
• 1/2 cup grated cheddar cheese (Ist amount)
• 1/3 cup milk
• 1 cup grated cheddar cheese
• 1 egg, slightly beaten
• Poppy seeds

Instructions:

1. Saute onion in olive oil until onion is transparent. Meanwhile, combine Tea Bisk, 1/2 cup of grated cheddar, and milk until smooth. This will be very sticky.
2. Knead 10 times on a floured board working in small amount of flour if it is sticking too much.
3. Grease a 8 or 9 inch pie plate or baking dish. Spread the mixture on the bottom of the pan.
4. Combine the cup of grated cheddar and the egg. Spread the cheddar mixture on the crust, and sprinkle with the onion mixture and poppy seeds.
5. Bake at 425 degrees for 15 to 20 minutes. To serve, cut into wedges.